Wasabi Root

Wasabi root is also known as wasabi rhizome is a member of the Brassicaceae family, which includes cabbage, mustard, and horseradish. Wasabi is also known as Japanese horseradish. The wasabi plant is native to Japan and can be found along the river beds of the mountains and valleys.  There are several varieties of wasabi grown in Japan and include Wasabia japonica, Cochlearia wasabi,  Wasabi Korean, Wasabi tetsuigi and Eutrema japonica The cultivation of wasabi rhizomes dates to at least the 10th century.  At Wasabi Crop, you can purchase young wasabi plant starts and they grow best in loose, organic-rich soil that is somewhat moist. It also prefers a soil pH between 6 and 7. Place the wasabi plant in a shady part of the garden, or even near a pond.  However, prior to planting, soak the roots in cool water and remove any damaged leaves. Plant wasabi in spring once outdoor temperature is about 10-16 Cand space plants about 12 inches apart. Wasabi may also be planted in containers (10 Litre) pots filled with organic-rich potting mix. To increase drainage, put some pea shingle in the bottom of the pot. Water wasabi plants thoroughly and frequently. Mulching around the plants will help retain soil moisture. Prune back any wilted or unsightly leaves or stems on the plant. Control weeds throughout the growing season and check for pests such as slugs and snails. A slow-release 12-12-12 NPK fertilizer or seaweed is generally recommended when growing wasabi plants. Fertilizers high in sulfur are said to increase their flavour and spiciness. Harvest the roots in the spring or autumn when temperatures are cool. Keep in mind that it normally takes about 2 years for the rhizomes to mature, or reach 4-6 inches in length. When harvesting wasabi, pull up the entire plant, removing any side shoot

Wasabi needs to be protected from cold winter temperatures. In warmer areas, a generous application of mulch is sufficient. Those in colder regions, however, should grow wasabi in pots that can be moved to a sheltered loc

First, select an unblemished, firm root, wash it and then peel it with a knife. Grinding the root finely into a thick paste is the key to releasing the sharp flavour of wasabi. Japanese chefs use sharkskin to achieve this thick paste, but you can use the smallest holes on a metal grater, grating with a circular motion. Cover the resultant paste with plastic wrap, let sit for 10-15 min. prior to use to develop flavour and then utilized within the next few hours. Any leftover root should be covered with damp towels and refrigerated. Rinse the root in cool water every couple of days and check for any decay. A refrigerated wasabi rhizome will last about one month.

Enjoy fresh wasabi root

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Fresh wasabi nutrients which are good for your diet

eating fresh wasabi is healthy food

When you think of Japanese cuisine, you immediately crave freshly grated wasabi if you are lucky. However, you are more likely to get that horrible green paste made by mixing wasabi powder with water.  Real wasabi is a member of the Brassicaceae family, which includes cabbage, horseradish and mustard. Wasabi is also known as Japanese

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Wasabi is a superfood and a powerful herbal medicine

ice cold fresh wasabi

Wasabi, known as Wasabia japonica or Japanese horseradish, is an aromatic medicinal plant and is a member of the Brassicaceae family. Wasabi plants are native to Japan and Sakhalin Island in the Pacific Ocean.  In Japan, wasabi plants are found growing naturally in the gravel beds of mountain streams and require the shade of trees

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After two years the fresh wasabi rhizomes are ready

a bowl of fresh wasabi rhizomes

Wasabi Crop had a great weekend, and Zak dug up 51 rhizomes with the biggest weighing 170 g. We prepared the rhizomes for our customers by first trimming them.  This involved cutting the head and trimming off the bottom. The fresh wasabi rhizomes were then washed in fresh cold water and prepared for vacuum packing. 

After two years the fresh wasabi rhizomes are ready Read More »

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